Wine & Food

Snooth User: jvino

Seeking suggestions for Wine Pairing

Posted by jvino, Oct 24, 2010.

Hi All,

Wine pairing party, 3 houses/2 pairings at each house. I am the middle. Here's what I'm thinking so far...

Start with Grapefruit mint sorbet (intermezzo, palate-cleanser)

Balsamic glazed pear & goat cheese crostini

Cabernet-marinated Tri-Tip (or maybe soy/saki marinade) - maybe paired with a Seghesio Zin?

Looking for suggestions on pairings or alternative menu suggestions.

Cheers, Jeff

Replies

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Reply by dmcker, Oct 24, 2010.

If you're marinating with a cab, why not drink one, too? Though Zin is good with BBQ, of course. I'd skip the soy marinade. I never find it goes well with wine, though it does with beer and sake.

Are you looking for a white or a red with the earlier dish?

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Reply by Girl Drink Drunk, Oct 24, 2010.

Bubbles and whichever Cab you're using for the marinade, assuming it's good quality.  I'd also 86 the soy.

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Reply by Stephen Harvey, Oct 26, 2010.

I presume you are roasting the beef

Jeff as an Aussie, I would go Shiraz

When God decided man should eat beef he also also invented the first shiraz clone

Depending on your location - go  a good big shiraz

I do a lot of Roasts/Barbeques/grills with Beef and IMHO the Beef/Shiraz mix works and works brilliantly

I agree with others - no soy, red wine narinade is what Beef needs

Good luck lets know what you tried and how it works

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Reply by Tastin, Oct 29, 2010.

I'm looking for a cheese that pairs well with Moscato wine, or even an appetizer.  Does anyone have any suggestions

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Reply by StevenBabb, Oct 30, 2010.

fun pairing... a nice variety of things...

for the sorbet, i would go with a "wild rock" sauv blanc, new zealand....it has more tropical fruit notes, and not heavy in the citrus department, crisp and refreshing... i think it might play well with the grapefruit/mint combo ( i just saw the "palate cleanser" attached to this... whoops... might be fun to pair it anyway)

for the balsamic/pear/goat cheese... hmm... sounds tastey, but for me the balsamic glaze is thowing a curve ball... since you had already mentioned seghesio for a red, maybe try their (awesome) fiano... i've been in love with this wine lately... but i'm not sure how it would hold up against the balsamic

i would definitley go with the cab marinade... always a safe bet to drink the same cab that you used... maybe throw a different twist, and drink the same label but a different vintage...

aww man... it's 2am... but it's nice to "make" time and drop my two cents back in the forum...  : )

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Reply by Girl Drink Drunk, Oct 30, 2010.

Tastin, I'd statrt another thread.  You'll get more responses that way.

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Reply by jvino, Oct 31, 2010.

Hi All and thanks everybody,

Just for grins I tried something different. I prepared a grilled flatbread with sundried tomato pesto, roasted pumpkin, carmelized onion and some goat cheese. Paired it with a beaujolais and a shiraz. 

Result:  Different, flavors paired very nicely. But not really elegant. I'm back to square 1. Looking for elegant and easy.

Ciao


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